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Chile-Grilled Chicken

This is better if wrapped in maguey leaves...but banana or avocado
will do.

Slit and discard seeds from 6 chile ancho and 6 chile guajillo.
Toast on hot comal (careful, don't burn). Cover chiles with hot
water and bring to simmer 5 min. Turn off and leave in water at
least 15 minutes more. Pour 1/2 c. chile water into blender. Add
3 whole cloves, 5 whole allspice, 1/4t. cumin, 1t. ground cinnamon
1/8 t. coarse-ground black pepper, 3t. dried oregano, 3 cloves
garlic and 1-1/2t. salt (or to taste). Blend till smooth. Add
chiles and their remaining water. Blend till smooth.

Heat 1-1/2 T. oil in frying pan. Add blended sauce and cook over
med. heat stirring frequently until slightly thickened; then let
cool overnight in fridge.

Coat 4 pounds of chicken parts (thickly) with paste. Wrap each
part in a piece of banana leaf and grill slowly about 30 minutes
or until done. You may omit banana leaf, which works best in a
pit-type bbq.

Top with 2 lg. avocados, chopped; 2 c. shredded lettuce;1/2 c.
thin-sliced radishes (opt.); 1 c. thinly sliced onion and chopped
cilantro. it's also good topped with black bean sauce.

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